July 30, 2012

It's sweet to be home. Don't get me wrong, our trip was awesome - so much good slow family time, Mediterranean waters, Paris beauty, fun with Abs, Jon, and Helena in Capri. But, travel also makes me appreciate the life we have in Berkeley. Our garden is bursting with an enthusiastic 'welcome back', the markets are overflowing with ripe peaches and other summer delights, and sleeping in our own bed feels damned good. Plus, I really miss cooking when we're on the road - I'm so happy to be back in the kitchen!

I have something tasty for you guys today...

One morning, I was reading comments that you kindly left for me here, and there it was... Jennifer (a buddy from prenatal yoga class) left the entire detailed recipe for her delicious-sounding lemon, olive oil, almond cake. Needless to say I was stoked! I'm thrilled whenever someone sends along an email with a recipe idea, but never had I gotten a recipe this way.

Jennifer's cake is lemony and super moist. The cake is also not too sweet (which I love) so I went ahead and ate my first slice for breakfast with yogurt and fresh peach slices.

Welcome home! I am sure your trip was simply amazing. Wish I could get away for a long, long vacation. Smile. This cake is simply making my mouth water. I love lemon and almond - this is a must make!! Pinning now! Have a terrific week!!

Looks and sounds wonderful. I have this French forest honey that is incredibly strong and (to me) sort of gross. I'm always looking for recipes where I can slip some of it in with a massive amount of lighter tastier honey, because I can't be bothered to throw it out (despite hating it) - it was overpriced! :P

Emma, I totally know what you mean about honey that is too strong. I am a huge honey fan, but I've bought a few that are inedibly strong. And it's such a bummer when you've splurged on what you think is a special treat.xxooE

Thanks to Jennifer for sharing the recipe for this wonderful cake. Welcome home too! Could you also use orange zest for a change up? This is company cake. How wonderful to know someone else has cake for breakfast besides me.

Oli, orange would be great here and I think Jennifer even recommended orange flower water as a possible addition (yum!). I love how flexible her recipe is. She even makes the cakes in muffin form. I hope you'll eat some for b'fast;)xxoo

Almond and Lemon! What a great combo. I love getting back into the kitchen after trips, too. Although, it's my dream to one day stay in an Italian Villa, making a meal with the family and being able to look out the window to a sea of olive trees! Travel and cook at the same time. :)

Thanks Monika! I'm glad you like the no-flour thing. I'm having a great time in my kitchen experimenting with nut flours - they are so good and I love the moisture that they add to everything.I took very few photos this trip. Right before we left, I just finished up shooting a jamming book (woo-hoo!) and I was happy to just take a break from the camera, soak up the family time, and take mental photos of all the there was to see.xxoo

I looked at the recipe briefly, and it doesn't seem daunting at all. I've only started baking recently, having attempted bread twice, and recently, pâte sucrée. This looks easy by comparison, and I just need to figure out a way to source almond meal.

I haven't tried baking with almond meal yet (not sure why!) but this cake is making me want to change that, pronto. Lemon cake was my favorite when I was a kid and this looks like a great grown-up version. :)